INSTRUCTIONS

Pre-heat the oven to 350 degrees F.

#1 CRUST: In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon. Line a muffin tin with liners. Push the almond mixture into the bottom of the liners and press the mixture about halfway up the sides of the tin.

Stop stirring and continue cooking 10 minutes or until mixture is the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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REVIEWS

Found this same exact recipe elsewhere; it's gluten free, would be nice to know that in the beginning. Everyone liked it (so they say) filling was not very sweet. Caramel was the only tasty part. Might use the caramel part with a different cheesecake recipe. ??

The recipe makes 24 mini cakes, and you should definitely include the sugar in the crust. (It's on the ingredients list, but not in the directions.) These are pretty, but the filling is not especially flavorful, and the caramel topping is more like a soup than a topping. It ran off the cakes and puddled on the plate, which made them less attractive and less tasty. (And that was after two tries.) If I made them again, I'd definitely double the vanilla in the filling and swap the caramel with prepared dulce de leche or caramel ice cream topping.